Dinner Menu
Friday, January 13th, 2012
Small Plates
10.
Butternut squash soup, brown butter, sage, rosemary biscotti crumbs
Lamb merguez and beef chili, eggplant and couscous
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and mint
Chicken Nugget Taco
almond romesco, coleslaw, refried beans and jalapeno
Marinated Maine Red Shrimp (shell on)
lemon, black pepper, sea salt, EVOO and dill toasts
Charred Portoguese Octopus
beets, quinoa, horseradish and grapefruit
Crispy Lamb Neck (fatty)
olives, carrots, orange, purple potato salad and red onion
Pickled Beef Tongue
pickled cabbage, Japanese turnips, almost Russian dressing
Sourdough toasts 2. Chicken Liver and Almond Pate (10.)
Pasta
20.
Orecchiette, burnt garlic and buttercup squash cream, chevre and kale
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, generic broccoli and diced fries, cheddar curds, black eyed peas, pickles and garlic
Semolina gnocchi, duck and spiced prune ragout
Plates
25.
Fried Niman Ranch Pork Spare Rib Confit
proper black pepper grits, maple gastrique, Woven Roots spinach
Butter Poached Farm Raised Idaho Trout
smoky Brussels sprouts, lentils, fennel, lemon and mustard
Pan Roasted Misty Knoll Chicken Breast
extra skin, onion soubise, winter vegetable latke
Seared NEFF Beef
wilted romaine, beets, roasted onions and blue cheese, cipollini puree
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local